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In Reply to: 12 lb Turkey posted by Toni on November 21, 2012 at 20:39:25:
I would shoot for 300 on the pit and figure 3-4 hours for the bird. Meat temps, mind you, not FDA (they say 165 breast and 180 thigh) I would go for 155ish for the breast and 165-170 deep thigh/joint area. Get it done earlier than you would think and hold/rest at 150-170 pit temp til about service time and 30 minutes before carving, set on a plate and tent. That will equilibrate your bird to perfect doneness throughout. DON'T STUFF, make it separate with giblets, stock and sausage. Stuffed turkey should be 160-165 "stuffing" temp and will get you a WAY overcooked bird. A stuffed turkey only gets you good stuffing and a mediocre/dry bird. Good stuffing can be easily made outside the bird! Leave that crappy pop up thingy in the bird and ignore it. If you pull it out you lose juices. Rely on your instaread temp probe/thermapen for accurate results. My last minute 2c worth. It's about midnite and still worth a quick brine if you haven't yet or a dry salt rub will do the same under the skin. If you feel compelled to put anything in the bird cavity, keep it simple to some 1/4'd onions, fresh garlic and herbs and citrus 1/4's. Stand up birds on a 2 quart juice can works great too. About covers it on short notice. Have A Great Thanksgiving!!!
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